This Sukkot, bring your local farmers’ offerings straight to your table with a new vegetarian side dish perfect for the holiday. Michael Leviton, owner and chef of Lumière in Newton, shares one of his favorite holiday recipes with us. “I like this carrot recipe instead of tsimmes, which I find too sweet,” he says. “With a really good, local carrot and the golden raisins, there is a nice amount of sweetness without all of the sugar.”

Pan-Roasted Carrots with Golden Raisins, Pine Nuts and Capers

1 pound carrots, peeled and cut into ½-inch chunks
1 tablespoon canola oil
2 tablespoons butter
3 tablespoons pine nuts, toasted
3 tablespoons non-pareil capers, rinsed and drained
3 tablespoons golden raisins, soaked in hot water for 10 minutes and drained
2 tablespoons minced chives

Preheat the oven to 400 degrees.

In a mixing bowl, combine the carrots and canola oil. Season the carrots generously with kosher salt and freshly ground pepper.

Place the carrots on a parchment-lined sheet pan and cover with another layer of parchment paper. Place the pan in the oven and roast for about 20 minutes.

Check the carrots for doneness. You are looking for cooked through, but not mushy. If they need more time (and they probably will), return them to the oven, checking every 5 minutes or so. Remove the carrots when they are done. The carrots can be done up to this point a day ahead and kept covered in the refrigerator.

For service, heat a large sauté pan over medium heat and add the butter. Add the carrots, capers, golden raisins and pine nuts and cook until hot. Adjust the seasoning with salt and pepper as desired. Add the chives, mix well and serve.